Apple compote with verbena


Apple compote with verbena
For this version of stewed apple, we'll add the delicate taste of fresh verbena, which goes very well with apples.
2,778 5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: November 23th 2025
For 800 g, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 20 min.
All in all: 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 15 min.
Apple compote with verbena : Stage 1
Peel 1 kg apple, cut into quarters, remove core, then cut into small pieces.

Pour 1/3 of the apples into the saucepan.

Stage 2 - ⌛ 1 min.
Apple compote with verbena : Stage 2
Place half the verbena on top.

Stage 3 - ⌛ 2 min.
Apple compote with verbena : Stage 3
Pour another third of the apples into the pan, and place the other half of the verbena on top.

Stage 4 - ⌛ 1 min.
Apple compote with verbena : Stage 4
Finish with the remaining apples, pour in 5 tablespoons water and 50 g caster sugar.

Stage 5 - ⌛ 1 min.
Apple compote with verbena : Stage 5
Place over low heat and cover.

Stage 6 - ⌛ 20 min.
Apple compote with verbena : Stage 6
From time to time, discover and stir the apples.

Stage 7
Apple compote with verbena : Stage 7
They will gradually stew and reduce.

Stage 8 - ⌛ 3 min.
Apple compote with verbena : Stage 8
When the apples are almost all stewed, remove and discard the sprigs of verbena.

Stage 9 - ⌛ 2 min.
Apple compote with verbena : Stage 9
Blend if you like a smooth compote.

Stage 10
Apple compote with verbena : Stage 10
Your apple-verbena compote is ready, and can now be put into jars.
Remarks
The quantities of sugar and verbena are only indicative, so feel free to adapt them to your taste.
Keeping: Several days in the fridge, in a closed jar.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe3 RDI=1 %170 RDI=20 %3 RDI=0 %710 RDI=40 %2,970 RDI: 40 %
Per 100 g010 RDI=1 %060 RDI=3 %260 RDI: 3 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
How much will it cost?
  • For 800 g : 1.55 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Puff or flaky pastry (pâte feuilletée)
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just a little work with a good recipe (like this one!). This recipe is for quick puff pastry ("feuilletage rapide") perfect for beginners.
January 19th 2011477 K 63.3 2 hours 45 min.
Butter cream
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
October 13th 2010346 K4.4 60 min.
New leavened bread
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
December 30th 2019934 K 34.3 7 hours
Choux pastry (pâte à choux)
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
February 13th 2022559 K4.5 1 hour 4 min.
Raw beetroot mousse with walnuts
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
October 13th 2010390 K4 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page